Spoon Preserves

 

SHIRO PLUM W/ MINT

with Myers Creamery goat cheese, fresh Ricotta, blues of all varieties, pork, lamb (wait! that’s not cheese)

 

ISLAND PLUM

Cow or goat’s milk Brie or Camembert (try Kurtwood Farms Dinah), fresh Chèvre or triple-creme.

 

SALTED APPLE CARAMEL

Stilton, aged Gouda and Cheddar or slathered in the pan the last few minutes of frying that pork chop.

 

ORCAS PEAR W/ BAY

Cypress Grove's Humboldt Fog, semisoft sheep’s milk cheese (try Abbeye de Bel’loc) or baked with brie and wrapped in puff pastry.

 

PEAR BALSAMIC

Taleggio, Asiago, Cambozola, Humbolt Fog and blues of course!

 

RHUBARB LAVENDER

Fresh creamy cheeses like ricotta, brie or chevre. Fabulous made into compound butter and basted on a roasting chicken the last 10 minutes of baking.

 

QUINCE MARMALADE

Manchego, Cheddar, Idiazabal or any triple-creme (try delice de Bourgogne for a special treat).

 

TOMATO JAM

Charcuterie (try salami, prosciutto or ham), Taleggio, aged goat cheese, Myers Creamery Little Cloud, almost ANY cheese. Try mixing with more lemon juice for a finishing glaze on fish or chicken.

 

DONUT PEACH W/ LIME

Gooey stinky cheeses like Epoisses, Rush Creek Reserve, Cowgirl Creamery Redhawk, ham, proscuitto the list goes on.

 

ORCHARD APRICOT

Brie, Camembert, goat cheese and washed rind cheeses like Epoisses, Rush Creek Reserve, Cowgirl Creamery Redhawk. Also with charcuterie of course – the saltier the better!

 

ORANGE PEPPERED PEAR

Brie and Camembert – a team favorite with simple cream cheese on a bagel and favored with prosciutto.

 

CHERRY FIG LEAF

Fresh goat cheese, brie and Camembert. It's gorgeous dolloped on panna cotta, cheesecake, biscuits and pancakes.

 

VANILLA PLUM MEDLEY

Sharp caramel-y gouda and rich, high butterfat triple cremes (try St.Andre & Delice de Bourgogne).

 

HOT DAMN PEPPEr jam 

Jam will beat out your pepper jelly habit in a wink – shines on cream cheese, as a dipping sauce or condiment, and basically everything.

 

 

 

 

Cutting Preserves

 

pink bartlett

Taleggio, Willapa Hills Big Boy Blue, and proudly Rogue Creamery’s suggested pairing for the World Best Cheese Rogue River Blue, aged Cheddar, Orcas' Myers Creamery goat cheese (local – herbed or plain, yum).

 

quince

Aged Manchego (quince love’s sheep’s milk), Beecher’s Flagship Cheddar, Sheep Sheep, Parmigiano Reggiano or Glendale Shepherd's (on Whidbey Island) Woodsman aged hard sheep's milk cheese.

 

ITALIAN PLUM

Delice de Bourgogne, Taleggio, a strong Cheddar, creamy goat cheese (Myers), Cambozola, Jasper Hill Farms Harbison, or any strong, soft cheese.

 

RUBY RED APPLE

Samish Bay’s Gouda, Black Sheep Creamery Pecorino Romano, Rogue Creamery Oregonzola & Humboldt Fog, Cheddar, a nice old Gouda, Parmigiano Reggiano, Kerrygold Cheddar, goat's milk cheese.